Chicken Katsu Curry

Ingredients

• 150 ml Vegetable oil. (To fill a frying pan with 0.5cm or 1/4 inch.)
• 1 medium onion (finely chopped)
• 1 medium carrot (sliced)
• 300 ml water (approx. check the packet instructions) ((Note 1))
• 2 chicken breasts or pork loin steaks (approx 150g or 5 oz each (Note 2))
• 30 g plain or all-purpose flour ((Note 3))
• 1 tsp smoked paprika ((Note 4))
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp white pepper
• 1 tsp sea or kosher salt
• 1 egg
• 100 g panko breadcrumbs ((Note 5))
• 2 portions of katsu curry roux cubes ((Note 6))
• 1/2 tbsp honey ((Note 7))

Instructions

1. 1

   Place a frying pan on a medium heat and add 1 tablespoon of oil and fry the onions for a few minutes until they are translucent. Then add the carrot slices and fry for a few more minutes.

2. 2

   Add the water, bring it to boil, then simmer on a low heat for 10 minutes.

3. 3

   Meanwhile, prepare the chicken or pork cutlets. Cut off the fat and tenderise them by pounding them with a meat tenderiser. (Note 8)

4. 4

   Mix the flour, paprika, onion powder, garlic powder, mustard powder, white pepper and salt in a bowl.

5. 5

   Crack the egg into another bowl and beat.

6. 6

   Place the panko breadcrumbs in a third bowl.

7. 7

   Place each piece of chicken or pork into the flour until coated, then dunk them in the beaten egg and finally place them in the panko breadcrumbs until they are covered.

8. 8

   By now the sauce should have simmered for 10 minutes. Add the curry roux cubes and stir until it thickens and add the honey. Leave the sauce on a low heat until it is ready to serve.

9. 9

   Place a frying pan on a high heat and fill with 0.5cm or ¼ inch of vegetable oil.

10. 10

    When the oil is hot, place the prepped meat cutlets into the pan and fry for 2 minutes on each side. (Note 9)

11. 11

    Place them onto a wire rack or board when done. (Note 10)

12. 12

    Slice cooked chicken or pork and place on top of the rice and spoon the katsu sauce on top.